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kaju puri recipe | kaju badam puri | Indian mithai – kaju puri | cashew cookie |

kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with 37 amazing images



Kaju Puri consists of cashewnuts, almonds, sugar cardamom powder and saffron. While cashewnuts can just be powdered, the almonds need to be soaked in hot water for 15 minutes, deskinned, pat dried with a muslin cloth and then powdered. To this powdered sugar, cardamom powder and saffron are added and blended till smooth and fine. This mixture is cooked in some unsalted butter and then rolled and cut into circles. Finally they are baked to perfection.

Before you begin making the recipe, keep all the ingredients and equipment ready too. The equipment would include a greased dish to spread the mixture for cooling, a greased rolling pin and rolling board. Keep the baking tray lined with cookie sheet too. Then you are set to make Cashew Cookie.

Solely cashewnuts might render this mithai sticky, so do not miss out on adding blanched almonds to this Kaju Badam Puri. While you can make and enjoy Kaju Puri at any time throughout the year, it is often baked and served during festival like Diwali .

At every step how the mixture will turn out to be has been mentioned in the step by step procedure. Follow all the instructions shared below and in the video meticulously to get the perfect Kaju Puri, like the one available in the market.

Note that the bright yellow colour of this Indian mithai – Kaju Puri available in the market is because of the addition of yellow colour. This recipe has no added colour or preservatives, so use of good quality of saffron (kesar) is a must to get some yellow colour.

Enjoy kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with step by step photos.

Kaju Puri

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Kaju Puri recipe - How to make Kaju Puri

Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200ºC (400ºF)   Total Time:     15Makes 15 pieces
Show me for pieces

Ingredients
Method
For kaju puri
    For kaju puri
  1. To make kaju puri, blend the cashewnuts in a mixer jar into a coarse powder. Keep aside.
  2. Peel the blanched almonds one by one and dicard the skin. Spread them on a muslin cloth. Dab them very well with the same muslin cloth at least for 1 minute so as to remove all the excess moisture.
  3. Blend these almonds too into a coarse powder similar to cashews.
  4. Add the cashew powder, powdered sugar, cardamom powder and saffron strands to this jar containing almond powder and blend again till you get a fairly smooth powder this time.
  5. To cook kaju puri, combine 3 tsp of unsalted butter and 2 tbsp of water in a broad non-stick pan, mix well using a ladle till the butter melts completely.
  6. Add the cashew-almond-sugar mixture to it, mix well and cook on a medium flame for 5 minutes or till the mixture becomes sticky, while stirring continuously.
  7. Cook this mixture on a medium flame for 1 more minute or till the mixture turns like a ball, while stirring the mixture continuously.
  8. Add the remaining 1 tsp of unsalted butter and mix well.
  9. Immediately transfer the smooth mixture into a greased plate and spread it well. Keep aside to cool for 10 minutes until it is warm enough to work with. At this stage the mixture will turn slightly crumbly.
  10. Add milk and knead into a dough.
  11. Divide the dough of cashewnut puri into 2 equal portions.
  12. Flatten one portion of the dough and place it on a greased rolling board and using a greased rolling pin roll it into a 7” diameter circle.
  13. Cut out 4 circles with a 2½ inch cookie cutter or vati.
  14. Remove them using a flat ladle and arrange them on a cookie sheet placed on a baking tray.
  15. Gather up the scraps, knead, roll and repeat the process. You will get 15 circles in all.
  16. Bake the cashew nut puri in a pre-heated oven at 200°c (400°f) for 5 minutes in the middle rack of the oven.
  17. Remove the baking tray and cool them at room temperature for 2 to 3 minutes. This cooling step is important, otherwise the kaju puri will break while flipping.
  18. Flip the kaju puris and again bake them at 200°c (400°f) for 5 minutes in the middle rack of the oven.
  19. Transfer the kaju badam puri on a wire rack to cool completely. This will take approximately 30 minutes.
  20. Serve kaju puris or wrap them individually in gelatin paper and seal them. These stay fresh for 10 days.
Nutrient values (Abbrv) per piece
Energy80 cal
Protein1.5 g
Carbohydrates8.7 g
Fiber0.4 g
Fat4.5 g
Cholesterol0.2 mg
Sodium0.6 mg
Click here to view calories for Kaju Puri
Kaju Puri Video
Kaju Puri recipe with step by step photos

If you like Kaju Puri
    If you like Kaju Puri
  1. If you like kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | also try other Indian mithais like

For the mixture of Kaju Puri
    For the mixture of Kaju Puri
  1. To make kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | place the cashews in a mixer jar.
  2. Blend them in into a coarse powder but ensure that no pieces remain. Keep this aside.
  3. Next place the almonds in a bowl of hot water. Cover with a lid and keep aside for 10 to 15 minutes. 
  4. Drain the water using a strainer. 
  5. Peel the blanched almonds one by one. Discard the skin. 
  6. Spread the deskinned almonds on a muslin cloth. Dab them very well with the same muslin cloth at least for 1 minute so as to remove all the excess moisture. 
  7. Place these blanched and peeled almonds in a mixer jar. 
  8. Blend the almonds too into a coarse powder similar to cashews. Ensure that no pieces remain. 
  9. Add the cashew powder to the jar containing almond powder. 
  10. Add the powdered sugar to this jar. 
  11. Then add cardamom powder to it. 
  12. Add ½ tsp of saffron strands to the jar as well. 
  13. Blend again till you get a fairly smooth powder this time. Be careful not to over blend, the mixture should not be oily. Keep this cashew-almond-sugar mixture for Cashew Cookie aside. 

How to Cook Kaju Puri Mixture
    How to Cook Kaju Puri Mixture
  1. To cook Kaju Puri mixture, now heat 3 tsp of unsalted butter in a broad non-stick pan. The butter used here is unsalted as we are making mithai. 
  2. Add 2 tbsp of water to it. 
  3. Mix well using a ladle till the butter melts completely. 
  4. Add the cashew-almond-sugar mixture to it. 
  5. Mix well using a ladle. 
  6. Cook on a medium flame for 5 minutes. Keep stirring the mixture of Kaju Badam Puri continuously. 
  7. Upon cooking, the mixture will look sticky and pasty. 
  8. Cook this mixture on a medium flame for 1 more minute, while stirring the mixture continuously. At this stage the mixture will look like a lump or a ball. 
  9. Add the remaining 1 tsp of unsalted butter and mix well. This helps to smoothen the mixture. 
  10. Transfer the mixture into a greased plate and spread it well. Keep aside to cool for 10 minutes until it is warm enough to work with. At this stage the cooked mixture of  Kaju Puri will turn slightly crumbly. 

How to Knead and Roll Kaju Puri
    How to Knead and Roll Kaju Puri
  1. After 10 minutes, add milk and knead into a dough. 
  2. Divide the dough of Cashewnut Puri into 2 equal portions. 
  3. Grease a rolling board with a little butter. 
  4. Flatten one portion of the dough and place it on the greased rolling board.
  5. Using a greased rolling pin roll it into a 7” diameter circle. Ensure you roll Kaju Badam Puri uniformly so that it bakes evenly. 
  6. Cut out 4 circles with a 2½ inch cookie cutter or vati.
  7. Remove them using a flat ladle. 
  8. Gather up the scraps, knead, roll and repeat the process. You will get 15 circles in all. 

How to Bake Kaju Puri
    How to Bake Kaju Puri
  1. Arrange all the circles on a cookie sheet placed on a baking tray. If you don’t have a cookie sheet, then you can use parchment paper. 
  2. Bake the kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | in a pre-heated oven at 200°C (400°F) for 5 minutes in the middle rack of the oven. You will see the edges turn golden brown and the top get a few golden brown spots.
  3. Remove the baking tray and cool them at room temperature for 2 to 3 minutes. This cooling step is important, otherwise the Kaju Puri will break while flipping. 
  4. Flip the Kaju Badam Puris.
  5. Again bake them at 200°C (400°F) for 5 minutes in the middle rack of the oven. You will again notice the edges turning golden brown and the top getting a few golden brown spots as well. 
  6. Transfer the Kaju Badam Puri on a wire rack to cool completely. This will take approximately 30 minutes. 
  7. Serve kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | or wrap them individually in gelatin paper and seal them. These stay fresh for 10 days. 
  8. If you like Kaju Puri, also try other Indian sweets like Rasgulla, Gulab Jamun and Anjeer Halwa. 

Kaju Katli
    Kaju Katli
  1. Aside from Kaju Puri recipe see our other mithais made with cashewnuts. Try Kaju Katli recipe. See detailed recipe of Kaju Katli. For Kaju Katli   

    Ingredients
    2 cups cashewnuts (kaju)
    1/4 cup milk powder
    1 cup sugar
    melted ghee for greasing

    Method
    1. Blend the cashewnuts in a mixer to a fine, smooth powder.
    2. Combine the cashewnut powder and milk powder in a deep bowl, mix well and keep aside.
    3. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes)
    4. Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously.
    5. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour.
    6. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough.
    7. Divide the dough into 2 equal portions and keep aside.
    8. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee.
    9. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali.
    10. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set.
    11. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife.
    12. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days.

Kaju Kopra Sheera
    Kaju Kopra Sheera
  1. Aside from Kaju Puri recipe see our other mithais made with cashewnuts. Try Kaju Kopra Sheera recipe. See detailed recipe of Kaju Kopra Sheera. For Kaju Kopra Sheera  

    Ingredients
    1 cup cashewnuts (kaju) , coarsely powdered
    1 cup freshly grated coconut
    3/4 cup sugar
    1/4 tsp cardamom (elaichi) powder
    a few saffron (kesar) strands dissolved in 1 tbsp of milk
    4 tbsp ghee

    For The Garnish
    4 to 6 cashewnuts (kaju)  

    Method
    1. Heat the ghee in a heavy-bottomed pan, add the cashewnuts and coconut and sauté on a medium flame 8 to 10 minutes or till they turn light brown in colour.
    2. Add the sugar and ½ cup of water, mix well and cook on a medium flame till the sugar has dissolved, while stirring continuously.
    3. Add the cardamom powder and saffron mixture, mix well and cook on a medium flame for another minute.

    How to pack
    Cool slightly, garnish with cashewnuts and pack in a tiffin box.

Akhrot Kaju Sheera
    Akhrot Kaju Sheera
  1. Aside from Kaju Puri recipe see our other mithais made with cashewnuts. Try Akhrot Kaju Sheera recipe. See detailed recipe of Akhrot Kaju Sheera. For Akhrot Kaju Sheera  

    Ingredients
    1 cup coarsely powdered walnuts (akhrot)
    1/4 cup broken cashewnuts (kaju)
    1 tbsp melted ghee

    For the sugar syrup
    1/4 cup sugar

    For the garnish
    1 tbsp pistachio slivers

    Method
    For the sugar syrup
     
    1. Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously.
    2. Remove from the flame and keep aside to cool.

    How to proceed
     
    1. Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously.
    2. Add the cashewnuts, prepared sugar syrup, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
    3. Serve immediately garnished with pistachio slivers.
     

Reviews

Kaju Puri
 on 10 Sep 24 10:11 PM
5

Can I use milk in place of water??
Kaju Puri
 on 04 Jul 22 04:31 PM
5

Can we replace unsalted butter with ghee?
Tarla Dalal
16 Jul 22 05:46 PM
   We have not tried with ghee, but should it work. You can try and share your feedback with us.
Kaju Puri
 on 25 Dec 16 09:36 AM
5

Came out really well
Kaju Puri
 on 27 Sep 16 07:49 AM
5

Feels gud to know the recipe of tis new dish.. I want to try it. But I don ve oven in my home. Can u please say any alternate method to prepare this??
Tarla Dalal
27 Sep 16 09:11 AM
   Hi Sushmita, Oven is the only option to make these taste the best. If you want you can try on tava, we have not tried it though.
Kaju Puri
 on 28 Jul 11 10:36 PM
5

old recipe so happy to have found in tarla dalal recipes all her recipes are simple and too good
Tarla Dalal
29 Jul 16 11:36 AM
   Hi Foddie , we are delighted you loved the Kaju Puri recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

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